Baked White Mac + Cheese with Bacon

Up close shot of baked mac and cheese in a skillet with a spoon.

5 from 1 vote

Baked White Mac + Cheese with Bacon

One-of-a-kind melty Baked White Mac + Cheese with Bacon--- Experience the velvety blend of mozzarella + cream cheese entwined with the rich, crispy candied bacon, all nestled in delicious shell pasta. It's a dish that steals the show as a comforting main course or shines brightly as a standout side dish on any table especially during the holiday season! Gluten-free + Vegan Option.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Keyword: bacon, baked, cream cheese, creamy, dinner, easy, family-friendly, kid-friendly, lunch, mac + cheese, mac and cheese, side dish, southern, thanksgiving

Servings: servings

Calories: 72kcal

Author: Shanika

Ingredients

MAC + CHEESE:

1 (16 oz.) package Your favorite pasta shape (I like to use medium or large shells, elbow pasta, or Lumache pasta)4 Tbsps unsalted butter
2 Tbsps unsalted butter
2 Tbsps organic all-purpose flour
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon mustard powder
1 ¼ cups Almond milk (You can use whole milk or your fave plant-based milk)
4 oz. organic cream cheese, softened at room temp.
2 cups organic mozzarella cheese, shredded or grated

TOPPING:

1 cup organic mozzarella cheese, shredded or grated
1 cup breadcrumbs or Ritz crackers
2 cups chopped candied bacon

US Customary - Metric

Instructions

BOIL THE PASTA:

Bring a large pot of water to a boil with a pinch of salt and add shells, elbow pasta, or Lumache pasta and cook according to packaging, about 8-10 minutes in most cases. Once cooked, drain, and lightly toss in olive oil (to prevent sticking together), cool and set aside.

MAKE THE MAC + CHEESE:

In a deep skillet over medium-high heat, add butter and let it melt. Once melted, add flour, salt, black pepper, garlic powder, onion powder, and mustard powder, whisking until combined and "paste-like".
Slowly pour in the milk, whisking frequently until lump-free, about 2-3 minutes. Add the softened cream cheese, stirring until everything becomes smooth and creamy. Reduce the heat to medium-low and add in the mozzarella cheese, stirring (using a wood spoon or spatula) until fully melted and smooth, about 2-3 minutes.
Add in the cooled pasta and stir together until well coated, combined, and creamy! Remove from the heat and top the mac and cheese with mozzarella cheese and/or breadcrumbs until completely covered.
Bake on the center rack for 20-25 minutes or until the tops are golden brown, the sides are bubbly, and the mac and cheese center has set. Remove from oven, top with chopped candied bacon (if using) and serve immediately.
Serve immediately with your favorite side and main dishes.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in an air-tight container in the refrigerator for 3-4 days and reheated when ready to serve. To re-heat, add each serving to the oven, microwave, or stovetop until warmed through.
FLOUR: If you don’t want to use all-purpose flour, feel free to substitute with regular starch or arrowroot starch, tapioca flour, which all act as a thickening agent.
GLUTEN-FREE OPTION: To ensure that this recipe is GF, be sure to use GF-friendly pasta, breadcrumbs, and flour.
VEGAN OPTION: To make this Mac + Cheese vegan, simply substitute cheeses with dairy-free shreds and use vegan butter and omit bacon. Also, check out my Vegan Mac + Cheese recipe.

Nutrition